I Hate Sweet Pickles and So Does the Internet. Are We the Problem?

The original title for this article was “If You Like Sweet Pickles, You Might Be a Psychopath.” Before committing to my unhinged diatribe, I paused, and I reflected (I know. I’m brave).

Why do I have such an intense hatred for sweet pickles? I’m not alone in the opinion that the texture, color, and taste of these saccharine devils create a nightmare combination for some of us. Laila Ibrahim, a Palestinian-Jordanian chef working in Brooklyn, couldn’t help but notice the widespread distaste for them at American restaurants. “[Bread and Butter pickles] were generally looked down on in the restaurant kitchens where I cooked, made fun of by several of my food-savvy friends, and there are more than a few Reddit threads dedicated to people hating on them,” she declared. “They are often dismissed as being cloyingly sweet, too yellow, and a childish caricature of a ‘proper’ pickle.”

Dill pickles may dominate 50-65% of the U.S. market, but there are still sweet pickle eaters out there (20–30%) who deserve our attention. The author of the Chapel Hill cookbook, Jean Anderson, explains why sweeter versions are more popular in the American South and Midwest. Cooks in the South traditionally used a lot of sugar to preserve food in the humid climate. As a result, whether it’s pie, tea or, yes, pickles, Southern food is often sweetened.

Lest we fall into Americentrism, it’s also important to note that in Germany, people have been noshing on sweet pickles for centuries. They’re known as Gewürzgurken (spiced pickles) or Senfgurken (mustard pickles). They are usually served with meats, cheeses, or on bread. They are spicy, but still maintain their crunch, amending a common critique of American bread-and-butter pickles being too soft.

For those of us stubborn dill-lovers looking to change our snacking habits, Ibrahim recommends ways to integrate sweet pickles into our favorite meals. “Tuck them into a sharp cheddar cheese sandwich on rye.” Egg salad, tuna salad and a brine-based marinade all mask the texture and maximize the taste for a satisfying, umami eating experience.

Join me in the truly brave choice to give sweet pickles another try. The next time you’re looking for a culinary twist, reach for a sugary and tangy surprise. You may find an old pickle can still learn new brines.

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